{"id":187857,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-streusel-muffins\/"},"modified":"2024-05-01T15:26:21","modified_gmt":"2024-05-01T20:26:21","slug":"rhubarb-streusel-muffins","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-streusel-muffins\/","title":{"rendered":"Rhubarb Muffins"},"content":{"rendered":"<p>Isn\u2019t seasonal baking so <em>fun<\/em>? Late spring\u2019s rhubarb season feels like such a special treat. As soon as we see those bright-pink, perky stalks of rhubarb at the farmers market or grocery store, we know we have to dig out the recipe for these rhubarb muffins. It\u2019s a contest-winning recipe for a reason, from the tender muffin crumb that\u2019s studded with rhubarb to the cinnamon-pecan mixture on top. These muffins taste like the first 75-degree spring day.<\/p>\n<p>Check out our more of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-muffin-recipes-for-spring\/\" data-name=\"www.tasteofhome.com\/collection\/best-muffin-recipes-for-spring\/\" data-module=\"content engagement\" data-position=\"embedded links\">best muffin recipes for spring<\/a> to really soak up the season and have any excuse to meander the farmers market.<\/p>\n<h2>Ingredients for Rhubarb Muffins<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Soften the butter beforehand so it creams with the sugars and creates those highly desired air pockets. You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">soften butter quickly<\/a>\u00a0just in case you forgot to bring the butter to room temp.<\/li>\n<li><strong>Sugars:<\/strong> We use a mix of brown and granulated sugar in this rhubarb muffin recipe. Granulated sugar is better for crisping, while brown sugar creates moisture and tenderness.<\/li>\n<li><strong>All-purpose flour:<\/strong> This type of flour is our favorite for muffin recipes. All-purpose flour creates just enough structure and stability for a tall muffin while keeping a tender crumb.<\/li>\n<li><strong>Sour cream:<\/strong> Tangy and creamy, sour cream adds flavor and richness to these rhubarb muffins. Don\u2019t have any on hand, but want to save a trip to the store? Try one of these <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-sour-cream\/\" data-name=\"www.tasteofhome.com\/article\/substitute-for-sour-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">substitutes for sour cream<\/a>.<\/li>\n<li><strong>Rhubarb:<\/strong> Feel free to use fresh or frozen rhubarb here. <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-module=\"content engagement\" data-position=\"embedded links\">Rhubarb<\/a> is in season during late spring and is normally available fresh at a farmers market or grocery store. Sometimes a rhubarb\u2019s green leaves are already removed as they\u2019re inedible and actually toxic!<\/li>\n<li><strong>Pecans:<\/strong> We make a crunchy topping for these muffins with a mixture of pecans, cinnamon, sugar and butter.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cream the wet ingredients<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream the butter and sugars<\/a> together until the mixture is light and fluffy, five to seven minutes. Crack in the egg, and beat until it\u2019s combined.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Take a moment to scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is incorporated.<\/p>\n<h3>Step 2: Beat in the flour mixture and sour cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987051\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_1-a.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Tohvs23 17491 Mf 11 15 Rhubarbmuffins 1 A\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Add half of the flour mixture to the creamed mixture, and beat just until no flour streaks remain. Add in the sour cream, and beat well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987044\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_2.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Tohvs23 17491 Mf 11 15 Rhubarbmuffins 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the rest of the flour mixture, and beat just until combined. Fold in the rhubarb.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Be careful not to overbeat once the flour mixture is added to the creamed mixture, or you risk creating dense muffins.<\/p>\n<h3>Step 3: Scoop the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987046\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_4.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Tohvs23 17491 Mf 11 15 Rhubarbmuffins 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Line a muffin tin with cupcake liners, or grease the muffin tin with baking spray. Fill the muffin tins three-fourths full with the batter.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> This rhubarb muffin recipe makes 1-1\/2 dozen muffins, so you\u2019ll either need to use two muffin tins or to bake the muffins in batches. We like to use a cookie scoop to fill the muffin tins. It\u2019s cleaner and creates consistency!<\/p>\n<h3>Step 4: Create the topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987045\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_3.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Tohvs23 17491 Mf 11 15 Rhubarbmuffins 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, stir together the pecans, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987047\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_5.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Tohvs23 17491 Mf 11 15 Rhubarbmuffins 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Sprinkle the mixture evenly over the muffin batter.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987040\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_BAKE24_17491_DR_03_28_2b.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Bake24 17491 Dr 03 28 2b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the muffins until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool the muffins at room temperature for five minutes in their pan. Remove the muffins from the pans and onto wire racks. Serve them warm\u2014we love them with a pat of butter!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987041\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_BAKE24_17491_DR_03_28_3b.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Bake24 17491 Dr 03 28 3b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add extra fruit:<\/strong> Replace 1-1\/2 cups of the rhubarb with strawberries, or make our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/nut-topped-strawberry-rhubarb-muffins\/\" data-name=\"www.tasteofhome.com\/recipes\/nut-topped-strawberry-rhubarb-muffins\/\" data-module=\"content engagement\" data-position=\"embedded links\">strawberry-rhubarb muffins<\/a>. Instead of strawberries, try mixed berries or stone fruit.<\/li>\n<li><strong>Make a streusel topping:<\/strong> If you like a little texture on your sweets, omit the pecan topping in this recipe, and try one of our favorite toppings instead: <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-streusel\/\" data-name=\"www.tasteofhome.com\/article\/what-is-streusel\/\" data-module=\"content engagement\" data-position=\"embedded links\">streusel<\/a>. In a small bowl, whisk together 1 cup sugar, 2\/3 cup all-purpose flour and 1 teaspoon cinnamon. Cut in 1\/2 cup cold butter until the mixture is crumbly, then sprinkle evenly over the batter in the muffin cups. Bake the muffins using this recipe\u2019s instructions.<\/li>\n<li><strong>Add some extract:<\/strong> Add 1\/2 teaspoon floral vanilla extract to play up the sweet springiness this rhubarb muffin recipe holds, or 1\/2 teaspoon almond extract to complement the nuttiness in the pecan-cinnamon topping.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Muffins<\/h2>\n<p>Keep the muffins on the wire racks until they&#8217;ve cooled completely to room temperature. You&#8217;ll then want to line an airtight container with paper towels, then place the muffins inside. Store these muffins at room temperature for up to three days. If you want to prolong storage by a few days, keep them in the fridge.<\/p>\n<h2>Can you freeze rhubarb muffins?<\/h2>\n<p>Cool the muffins completely to room temperature, then pack them away in an airtight container. They can be kept in the freezer for up to two months. To thaw, transfer them to the fridge so they can slowly defrost overnight, or place them on the kitchen counter for about an hour or two.<\/p>\n<h2>Rhubarb Muffins Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987042\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_BAKE24_17491_DR_03_28_4b.jpg?fit=700%2C1024\" alt=\"Rhubarb Streusel Muffins Bake24 17491 Dr 03 28 4b\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Should you press the liquid out of frozen rhubarb after it thaws?<\/h3>\n<p>Once you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-rhubarb\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-rhubarb\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze rhubarb<\/a>, put it in a colander to thaw, and allow any excess liquid to strain out. However, don&#8217;t press on the rhubarb; it will get smashed and possibly fall apart.<\/p>\n<h3>Why didn\u2019t my muffins rise?<\/h3>\n<p>If your muffins didn&#8217;t rise during baking, you may have had too much liquid in the batter, especially if you used frozen rhubarb. Follow our steps above for thawing frozen rhubarb. You can even lightly coat the rhubarb in flour for extra protection against sogginess.<\/p>\n<p>Another cause could have been overmixing the batter. This can overdevelop the gluten, resulting in tough, dense muffins instead of bouncy, tender ones. You\u2019ll want to only beat in the flour and sour cream additions just until they\u2019re combined.<\/p>\n<p>Although taking a peek is so tempting, resist the urge to open your oven\u2019s door. Letting the heat escape and a large gust of cold air whoosh in is detrimental to the rise of muffins (and cakes and quick breads, for that matter!).<\/p>\n<p>Lastly, double-check what you\u2019re working with. Make sure your baking powder and baking soda aren\u2019t expired, and use an oven thermometer to truly ensure your oven is up to temp.<\/p>\n<h3>How do I cut and prepare fresh rhubarb?<\/h3>\n<p>Rhubarb is shaped like celery, so you\u2019ll want to cut and prepare it the same way. Cut off the two thick, rough ends from the stalks, cut the stalks in half lengthwise, then chop them crosswise into small pieces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You&#8217;ll want to grab those bright-pink rhubarb stalks at the market for these rhubarb muffins with a pecan-cinnamon topping. One batch of these muffins is the perfect way to welcome spring.<\/p>\n","protected":false},"author":7955,"featured_media":1987346,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304275,304287,304328,304288,305487,304430,304338,306171,304515,307104,303966,304988,304408,304368,303887,306848,304268,304455,303987,305675,304558,324623,307224,304388,304395,304150,303883,305031,304353],"categories-v2":[308500,310461,309438,310897,310890,308295,308300,308988,308319,308984,308481,259620,310796,308830,308992,312036,308880,310155,308495,308935,308813,308745,308478,309603,259483,308860,308514,310945,308910,309177,310270,308752,308782,309434,308476,308975,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Lemon-Raspberry Streusel Muffins","post_link":"\/recipes\/lemon-raspberry-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2025\/04\/Lemon-Raspberry-Streusel-Muffins_EXPS_FT25_5451_JR_0422_3.jpg"},{"post_title":"Nut-Topped Strawberry Rhubarb Muffins","post_link":"\/recipes\/nut-topped-strawberry-rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Nut-Topped-Strawberry-Rhubarb-Muffins_EXPS_TOHAM25_25515_P2_MD_04_02_8b.jpg"},{"post_title":"Rhubarb Blueberry Muffins","post_link":"\/recipes\/rhubarb-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27041_TH854207D10.jpg"},{"post_title":"Apple Streusel Muffins","post_link":"\/recipes\/apple-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_31138_KristinaVanni_1-1.jpg"},{"post_title":"Apple Cinnamon Streusel Muffins","post_link":"\/recipes\/apple-cinnamon-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15134_CB1224C12.jpg"},{"post_title":"Rhubarb Muffins","post_link":"\/recipes\/rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4660_CT1172C31.jpg"},{"post_title":"Streusel Pumpkin Muffins","post_link":"\/recipes\/streusel-pumpkin-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Streusel-Pumpkin-Muffins_EXPS_FT21_12112_F_0603_1.jpg"},{"post_title":"Lemon-Streusel Blueberry Muffins","post_link":"\/recipes\/lemon-streusel-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Streusel-Blueberry-Muffins_exps59944_THCA2449046A02_03_6bC_RMS.jpg"},{"post_title":"Cranberry Sourdough Muffins with Streusel Topping","post_link":"\/recipes\/cranberry-sourdough-muffins-with-streusel-topping\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Wheat Germ Streusel Banana Muffins","post_link":"\/recipes\/wheat-germ-streusel-banana-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42036_THHC1444460D15-5.jpg"},{"post_title":"Rhubarb Pecan Muffins","post_link":"\/recipes\/rhubarb-pecan-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2578_cxma93p33atran.jpg"},{"post_title":"Cinnamon-Topped Rhubarb Muffins","post_link":"\/recipes\/cinnamon-topped-rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Streusel Coffee Cake","post_link":"\/recipes\/rhubarb-streusel-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3184_couam92p51btran.jpg"},{"post_title":"Cinnamon Rhubarb Muffins","post_link":"\/recipes\/cinnamon-rhubarb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8437_TH2499C29C-1.jpg"},{"post_title":"Banana Streusel Muffins","post_link":"\/recipes\/banana-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4861_CX1280C49B.jpg"},{"post_title":"Streusel Strawberry Muffins","post_link":"\/recipes\/streusel-strawberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33190_HC1146484D177.jpg"},{"post_title":"Streusel-Topped Plum Muffins","post_link":"\/recipes\/streusel-topped-plum-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40794_CW1399718D39A.jpg"},{"post_title":"Streusel Rhubarb Dessert","post_link":"\/recipes\/streusel-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Streusel-Muffins_EXPS_BAKE24_17491_DR_03_28_1b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-streusel-muffins\/","name":"Rhubarb Muffins","datePublished":"2018-01-01","dateModified":"2024-05-01","prepTime":"PT15M","cookTime":"PT22M","totalTime":"PT37M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Rhubarb-Streusel-Muffins_EXPS_BAKE24_17491_DR_03_28_1b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Desserts"],"description":"You'll want to grab those bright-pink rhubarb stalks at the market for these rhubarb muffins with a pecan-cinnamon topping. One batch of these muffins is the perfect way to welcome spring.","recipeIngredient":["1\/2 cup butter, softened","1 cup packed brown sugar","1\/2 cup sugar","1 large egg, room temperature","2 cups all-purpose flour","1 teaspoon baking powder","1\/2 teaspoon baking soda","1\/8 teaspoon salt","1 cup sour cream","3 cups chopped fresh or frozen rhubarb, thawed","TOPPING:","1\/2 cup chopped pecans","1\/4 cup packed brown sugar","1 teaspoon ground cinnamon","1 tablespoon cold butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream the wet ingredients","text":"Preheat the oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugars together until the mixture is light and fluffy, five to seven minutes. Crack in the egg, and beat until it\u2019s combined. Editor's Tip: Take a moment to scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is incorporated."},{"@type":"HowToStep","name":"Beat in the flour mixture and sour cream","text":"In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Add half of the flour mixture to the creamed mixture, and beat just until no flour streaks remain. Add in the sour cream, and beat well. Add the rest of the flour mixture, and beat just until combined. Fold in the rhubarb. Editor\u2019s Tip: Be careful not to overbeat once the flour mixture is added to the creamed mixture, or you risk creating dense muffins.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_1-a.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Scoop the batter","text":"Line a muffin tin with cupcake liners, or grease the muffin tin with baking spray. Fill the muffin tins three-fourths full with the batter. Editor\u2019s Tip: This rhubarb muffin recipe makes 1-1\/2 dozen muffins, so you\u2019ll either need to use two muffin tins or to bake the muffins in batches. We like to use a cookie scoop to fill the muffin tins. It\u2019s cleaner and creates consistency!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the topping","text":"In a small bowl, stir together the pecans, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle the mixture evenly over the muffin batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_TOHVS23_17491_MF_11_15_RhubarbMuffins_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the muffins until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool the muffins at room temperature for five minutes in their pan. Remove the muffins from the pans and onto wire racks. Serve them warm\u2014we love them with a pat of butter!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Rhubarb-Streusel-Muffins_BAKE24_17491_DR_03_28_2b.jpg?fit=700,1024"}],"recipeYield":"about 1-1\/2 dozen","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 238 calories","fatContent":"11g fat (5g saturated fat)","cholesterolContent":"36mg cholesterol","sodiumContent":"149mg sodium","carbohydrateContent":"33g carbohydrate (22g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":30,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Rhubarb Streusel Muffins","description":"Check out this video for how to make Rhubarb Streusel Muffins.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/uEl9StVf\/poster.jpg?width=720"],"uploadDate":"2023-07-20 15:05:31","duration":"P0DT0H1M52S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/uEl9StVf-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cyan8Ball"},"reviewBody":"These did not rise for me either. I make muffins every couple weeks and have never seen a muffin cave in the middle like these did. The batter was very strange and thick, not sure where the issue is with the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButterfly"},"reviewBody":"These muffins are wonderful! They are tender and moist, flavorful and beautiful! They bring me back to my Minnesota roots where rhubarb grows plentifully! Don't forget to prepare more than one 12 count muffin pan! They really do make at least 1 1\/2 doz.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carrie264"},"reviewBody":"<p>These muffins turned out perfect! I used fresh rhubarb and had no issues with baking time or not rising. Im very pleased as they are delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kirsten632"},"reviewBody":"<p>These muffins did not turn out like I thought they would, I learned to read the reviews first...as others mentioned the baking time at 350 degrees was not long enough.<\/p><p>I tested it with a toothpick and it was still wet after 45 minutes and still caved in the middle. The flavour and crispness was good, My thought Is it needs less sourcream.<\/p><p>Thank you to Sandra, I wonder if you have had issues yourself?<\/p><p>Kind regards,<\/p><p>Kirsten<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marcella117"},"reviewBody":"Everyone loved these muffins. The sour cream made these very moist!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jolynnie"},"reviewBody":"Great taste, but mine did not rise correctly either as many others have said.\nI'm going to try to add more baking soda next time and maybe some oj or lemon juice to make it more acidic.  I'm looking for that chemical reaction that will cause them to rise to the level of their great taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"slfish68"},"reviewBody":"<p>I made the strawberry & rhubarb with 1\/2 tsp vanilla variations.  My batch made 20 muffins, baked for 22 minutes.  A wonderful flavor combination and a very moist tender texture.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ginger466"},"reviewBody":"<p>Delicious muffins, the topping really makes the muffin special!  I could not find rhubarb at my grocery store, so I used all strawberries.  They are little more watery than rhubarb, so I should have scaled back on the fruit.  I can't wait to try the recipe again when I have rhubarb.  My family enjoyed these muffins!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"<p>These muffins were delicious! I had considered cutting the recipe in half for the two of us, but decided to make the whole batch and was really glad I did...we had them eaten up in no time! We're not fans of nuts in our streusel, so I substituted old fashioned oats, which worked just fine. I'll definitely be making these again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angela6166"},"reviewBody":"These muffins turned out GREAT!!!  I used frozen rhubarb and drained the liquid off.  I had no issues with them rising and I also skipped the pecans for the topping.  They are toddler approved too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aparna670"},"reviewBody":"<p>This recipe is very useful, and the muffins are very delicious<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAirBalloon"},"reviewBody":"Agree with other posters, these did not rise for me\u2026they caved in the middle and the brown sugar topping burned a bit. The inside tastes yummy, but something isn\u2019t right.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCorn"},"reviewBody":"I love rhubarb, and I also love muffins. Naturally, I wanted to put the two things together. I\u2019ve tried a couple of other recipes. The first one I made was extremely bitter, and it also had a grainy texture. The second recipe I tried was extremely dense. If I wanted to, I could have used them as bricks. The only redeemable part of it was the crumble top. It has one the best crumble tops that I have ever made. But, this recipe, turned out amazing. The recipe is pretty easy and simple. The sour cream and rhubarb make the muffins really moist. Be careful to make sure the batter doesn\u2019t have too much liquid. I found that out the hard way. I used frozen rhubarb, but I didn\u2019t drain it all of the way, so there was too much liquid, which affected the bake of the muffins. For the crumble top, I didn\u2019t have any nuts, which the recipe calls for, but the crumble top still turned out great. Once I got them into the oven, a glorious aroma filled my kitchen. Instead of taking about twenty two minutes to bake, it took about thirty minutes to bake all of the way through.  Once they were out of the oven, it only took a matter of seconds before my little sisters were swarming them. They were the prettiest muffins, but they tasted amazing. All of the muffins, where were thirty muffins, were gone within twenty four hours. Granted, eight people were eating them, but thirty muffins would usually last us four or five days. There are a couple things I might do differently, such as draining the rhubarb all of the way and maybe putting in some blueberries. Overall, they turned out amazing. I would totally make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveClover"},"reviewBody":"I love this recipe but I do make a few additions. I add the zest from 1 orange and 1\/3c orange juice and increase the soda to 1 tsp. This make the batter a little softer , therefore, I use the 2 cups white flour but add 1\/4 c. Whole wheat flour  and 1\/3 c. Ground flax ( golden) for extra flavour. They rise nicely and taste delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBottleOpener"},"reviewBody":"My daughter, who thought she hated rhubarb, tried one of these thinking that they were apple muffins. She loved them even when I told her they were rhubarb. It's one of her requested recipes now! They're excellent","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCoffee"},"reviewBody":"YUMMMMMMMM! Baked these 2 hours ago and have already eaten 2...... so good. Really moist from the sour cream and all the rhubarb. I didn't have enough streusel for all 22 muffins though :( cuz that's almost the best part.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePumpkin"},"reviewBody":"I baked these for new neighbors as a welcome gift--wow--what a great gift! They are so tasty--hubby said they are the best muffins he's ever had! I ended up baking them for almost 30 minutes--just couldn't get that toothpick to come out clean any sooner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChefHat"},"reviewBody":"I would recommend doubling the streusel topping!  Very tasty, but my muffins fell and were too dense.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCorn"},"reviewBody":"I made this recipe twice and both times they did not raise above the pan, I think there is an error in this recipe. Will not make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCorn"},"reviewBody":"A co-worker shared some fresh rhubarb from her garden recently & I  discovered this recipe while searching for something else to bake .  These are 5-star muffins!  Have baked them 2x.  Froze a few frm the last batch to taste-test after they thawed... and wasn't disappointed - they were every bit as good.  Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCone"},"reviewBody":"Had a lot of rhubarb to use up, so dug around in my recipes to try folder and found these.  They were very good and the recipe made 25 muffins, so I ended up freezing quite a few.  I didn't have pecans on hand, so I substituted walnuts.  I'll make these next time rhubarb season rolls around again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePumpkin"},"reviewBody":"I understand why this recipe won a prize!  I made them with rhubarb from the one plant in my garden and it was just enough.  I didn't have to make a special trip to the grocery store since I had everything else in my cupboard and refrigerator.  I used the 'new' baking cups which don't need a muffin pan, have a low profile and specified a shorter baking time.  I baked 14 muffins for 25 minutes until done.  I served them to my bed and breakfast guests with a dollop of whipped cream on top.  Every crumb was gobbled up!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRaindrop"},"reviewBody":"These are fantastic!  They're our favorite muffins.  Moist, flavorful and delicious.  A great use of rhubarb.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Rhubarb Streusel Muffins","description":"Check out this video for how to make Rhubarb Streusel Muffins.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/08\/RhubarbStreuselMuffins_DIYD_17491_062022_H.mp4","duration":"112","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/08\/RhubarbStreuselMuffins201749120H_1920x1080.jpg","advertising":true,"jw_id":"uEl9StVf","jw_url":"http:\/\/content.jwplatform.com\/videos\/uEl9StVf-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/uEl9StVf\/poster.jpg?width=720","jw_publish_date":"08\/10\/2022"},"rms_legacy_id":"17491","romance_copy_dek":"You'll want to grab those bright-pink rhubarb stalks at the market for these rhubarb muffins with a pecan-cinnamon topping. One batch of these muffins is the perfect way to welcome spring.","enhanced_recipe_title":"Easy Rhubarb Muffins","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar","IngredientText":"1 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups chopped fresh or frozen rhubarb, thawed","IngredientText":"3 cups chopped fresh or frozen rhubarb, thawed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>TOPPING:<\/b>","IngredientText":"<b class='sIngredient'>TOPPING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped pecans","IngredientText":"1\/2 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup packed brown sugar","IngredientText":"1\/4 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cold butter","IngredientText":"1 tablespoon cold butter"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Streusel-Muffins_EXPS_BAKE24_17491_DR_03_28_1b.jpg","RecipeId":17491,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Rhubarb Streusel Muffins Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"45757\"]","RecipeAttachmentFileName":"Rhubarb-Streusel-Muffins_EXPS_BAKE24_17491_DR_03_28_1b.jpg","ContributorId":null,"Firstname":"Sandra","Lastname":"Moreside","City":"Regina","StateDescription":"Saskatchewan","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Bake: 25 min.","MinimumServingQuantity":18,"MaximumServingQuantity":18,"Yield":"about 1-1\/2 dozen.","DigitalTitle":"Rhubarb Streusel Muffins","SubmittedTitle":"Rhubarb Streusel Muffins","RecipeTypeId":1,"AverageRating":4.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_17491_F_0617_1_HOME.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":22,"TotalTimeInMinutes":37,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Rhubarb Streusel Muffins","OriginalSourceProject":"Rhubarb Streusel Muffins","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":"Like a classic coffee cake, sweet streusel tops these flavorful rhubarb muffins. It's hard to eat just one!","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe. \u2014Sandra Moreside, Regina, Saskatchewan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. ","SequenceNo":1},{"Direction":"   Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. 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Drain in a colander, but do not press liquid out."}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Rhubarb Muffins Tips","TipText":"<h3>Should you press the liquid out of frozen rhubarb after it thaws?<\/h3>Once you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-rhubarb\/\">freeze rhubarb<\/a>, put it in a colander to thaw and allow any excess liquid to strain out. However, don't press on the rhubarb; it will get smashed and possibly fall apart. \r\n\r\n<h3>How should you store rhubarb muffins?<\/h3>The best thing to do is <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-way-to-store-baked-goods\/\">store baked goods<\/a> in an airtight container at room temperature. That way your favorite treats, like muffins, should stay fresh for up to 3 days. \r\n \r\n<h3>Can you freeze rhubarb muffins?<\/h3>Stored in an airtight container, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-freeze-muffins\/\">freeze muffins<\/a> and they'll taste just as fresh as the day you baked them. Try some of our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-favorite-rhubarb-recipes\/\">favorite rhubarb recipes<\/a>\u2014they might not last long enough to worry about storage! <br><br><i>\u2014Ellie Crowley, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51236,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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